No-Fry Spicy Potato Skins

40 Reviews

“These tasty potato skins are lower in fat than the "original" version because they are baked and not fried. Serve them with ketchup or sour cream, you can sprinkle green onions into the sour cream to brighten the dish up a bit and get everyone in a party mood!” - by jen

Ingredients

4 large russet potatoes
1/4 cup olive oil
1 teaspoon salt
1/2 teaspoon ground black pepper
1 1/2 teaspoons chili powder
1 1/2 teaspoons curry powder
1 1/2 teaspoons ground coriander seed

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Metric US

Original recipe yields 24 hors d'oeuvres

Directions

Preheat the oven to 400 degrees F (200 degrees C).
Bake the potatoes for 1 hour. Remove the potatoes from the oven, but keep the oven on. Slice the potatoes in half lengthwise, and let them cool for 10 mins. Scoop out most of the potato flesh, leaving about 1/4 inch of flesh against the potato skin (you can save the potato flesh for another use, like mashed potatoes)
Cut each potato half crosswise into 3 pieces. Place the olive oil in a small cup. Dip each potato piece into the olive oil and place it on a baking sheet. Repeat this with the remaining potato pieces
Combine the salt and the spices and sprinkle the mixture over the potatoes. Bake the potato skins for 15 minutes or until they are crispy and brown. Serve them immediately.

Nutrition

Amount Per Serving (24 total)

Calories
69 cal
3%

Fat
2.4 g
4%

Carbs
11 g
4%

Based on a 2,000 calorie diet

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Reviews (40)

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cook4myluvs

Jan. 1, 2004

"When baking the potatoes for these, also roast some garlic (whole cloves) w/ olive oil. Smash several cloves of the garlic up and mix it with sour cream to serve with the skins. Yummy!..." See more"

a_cook

Oct. 22, 2006

"I liked this recipe because you don't deep fry them... I cooked my potatoes in the microwave for about 10 minutes rather than oven baking them. Also used an Olive Oil spritzer to oil up my spuds. Af..." See moreter cooking them at 400 until they were crispy, I filled them w/ bacon bits & cheese & broiled until the cheese melted."

DABDAB

Jan. 15, 2005

"This is a wonderful blend of spices. As others have mentioned, brushing on the oil works well. Just sprinkle on enough spices to lightly coat the potato. If you use the regular ten pound bagged pot..." See moreatoes instead of the big baking potatoes you may put on too much spice. That's what happened to me. Next time I'll know to use less spices sprinkled on top and to only cut the potatoes in half. It is a good recipe and great flavor."

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